The Laurens advertiser. (Laurens, S.C.) 1885-1973, 1887-06-22

iOtlIANl ~ NC.
In the kernel. In the musk.
Per cent. Per cent.
Carbohydrates. . G,.O 90
Aibuminoids ......lI.3l Is
Fiber Skin Of graiu) l3S III SS
oil Nil............... sid HOT Estimated
Ash. ........ = Is 80
Nalrr....... G.D3 J. ~
Fiber Uf husk
TONY to i per cent in the husk Of
English oats
As the husk and kernel are given to
stock 1t was considered desirable to OK
anime the husk to sec ii any variation
existed III different localities; the results
proved that the hulls from Western ter
ntor!cs contained less Albuminoids than
from other localities. But as whole
the oats showed more albuminoids and
oil than other cereals. Ohio samples
were the highest in albuminoids, and
Texas samples the highest in oil, yield
ing MS much rs ll.2O per cent. and com
pare tavorably with Scotch and best
English oats.
BY extensive selection and introduc-
ton Of heavy oats from Sweden, Nor
way, Poland and Scotland, and dis
tributcd extensively by the Department
Agriculture, the quality has been
greatly improved, and the last five years
the acreage under crop very considera-
bly, increased Ill consequence, so that
oatmeal now figures III the exports Of
grain to Europe. AS corn is too heating
in summer for horses, there is greater
demand for oats, as the more wholesome
and nutritious ration for horses. The
total area under crop for last five years
was lS, G2S, O29 acres, against II ,0T6, S22
acres (annually) i'll the previous ten
years. With the improved milling and
Druising process OF oats by rollers, re-
Gently introduced, and sold now in
America AS "rOlled" or tlattened oats, it
is reasonable to conclude that we shall
soon see the increased demand as an
article of diet and drink or beverage for
the table much more appreciated, owing
to the more nutritive quality than the
corn preparations as articles of food,
many OF which are only "corn starchcs'
and lack the nutritive albuminoids
flesh, blood, bone and brain forming
elements of nutrition. There is nat
ural dislike by the cooks to stand over a
fire stirring the Oatmeal grits," which
have to be boiled and stirred for long
time to keep it from burning and to get
softened, AS tho hard skin prevents the
hot water dissolving out the starch and
gluten. The rolled or faxed oats is
easily cooked and easily digested by the
most delicate man, woman or child, and
is uothing more or less than pure oat-
meal, which Is growing more and more
into favor. 1t only requires to be bet
ter known TO be more popular as the
most desirable food for child, invalid or
robust man or woman. Finer meal is
made, which can be used in making
puddings, cakes, thickening soups,
brOths, or suet and bread dumplings, of
higher nutritive quality than any other
meal or wheat flour manufactured. 1t
is speciality likely to expand and grow
into an article of food of vast uses for
export. When treated by the new
process of milling, the kiln drying does
not yield the same Scotch oatmeal like
odor and taste as Scotch and English
oatmeal samples, but it the more easily
replaces other flour or meal in cooking,
and making sundry articles of food in
which the high kiln dried and roughly
ground oatmeal cannot be used. The
nutritiye properties, however, are the
same, and more palatable to many in
valids or children.
Following up the subject compara-
lively with the numerous and complete
analysis OF English and Scotch oats, un-
der the direction of the late Prof. j. +.
w. Johnson, the eminent agricultural
chemist and geologist; by Prof. j. p.
Norton, of Yale College, laboratory OF
the Highland Society of Scotland, in
l845-tho most elaborate and important
investigations on record, either before
or since, deserve special notice which
occupied eighteen months of constant
labor. Professor Norton found samples
| of Hopetown oats dried at 212 degrees